Hot & Sour Shrimp Soup With Noodles And Thai Herbs

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 8 ounces dried rice noodles (flat, fettuccine-shaped)
• 1 lb medium shrimp
• salt
• 3 drops sesame oil
• 2 quarts chicken stock, preferably fresh
• 6 thin slices fresh galangal or 6 fresh ginger
• 6 garlic cloves, smashed
• 2 stalks lemongrass (bottom third only, sliced thinly on the bias)
• 5 shallots, sliced
• 4 small green serrano chili peppers, coarsely shredded including seeds
• 1/4 cup thai fish sauce or 1/4 cup vietnamese fish sauce
• 3 teaspoons sugar
• 1/4 cup whole fresh cilantro leaves
• 1/4 cup lightly chopped asian basil leaves
• 1/3 cup freshly squeezed lime juice
• 1 teaspoon fresh ground black pepper

Recipe

• 1 soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
• 2 peel the shrimp, reserving the shells.
• 3 cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
• 4 bring the stock to a boil with the galangal, garlic, and lemongrass.
• 5 turn the heat to low and simmer for 35 minutes.
• 6 add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary.
• 7 strain the stock and bring to a boil.
• 8 turn heat to low and simmer with the shallots and chiles.
• 9 simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar.
• 10 continue to simmer.
• 11 meanwhile, drain the noodles well and divide among four to eight bowls.
• 12 then add the shrimp to the simmering broth.
• 13 turn off the heat and stir in the fresh herbs and lime juice.
• 14 divide the soup among the soup bowls, sprinkle over the black pepper, and serve.
• 15 makes 4 main dish or 8 small servings.